Curried Cauliflower Soup

• 20g butter
• 1 brown onion, roughly chopped
• 2 tablespoons korma curry paste
• 1.2kg head cauliflower, trimmed, cut into florets
• 2 sebago potatoes, peeled, roughly chopped
• 1 litre Massel vegetable liquid stock
• 1/2 cup pure cream
• Extra pure cream, to serve
• Coriander leaves, to serve
• Warm garlic and herb naan, to serve

Description

1. Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook for 30 seconds or until fragrant. Add cauliflower, potato, stock and 2 cups cold water. Stir to combine. Simmer, partially covered, for 25 minutes or until vegetables are tender. Remove from heat.

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2. Using a stick blender, carefully blend soup until smooth.

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3. Return to heat. Stir in cream. Cook for 5 minutes or until heated through. Divide soup between bowls. Drizzle with extra cream and sprinkle with coriander. Serve with naan bread.

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